Introduction

The course consiste of related theory lessons and emphasis on practical hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making. The course provides learners with the knowledge if how different ingredients contirbute to a bakery formula in terms of functionality and processing methods.


Language Proficiency:

English at Secondary 2 "or" Other Qualifications deened as equivalent by Baking Industry Training College (Subject to Approval by Academic Board)


Who will Benefits

Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiast wishing to develop new bakery products.
 

Curriculum Overview

Programme Structure

- Function fo ingredients used in making Short-Crust Pastry
- Mixing Techniques, Work Methods and Baking Processes
- Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
- Prepare and produce

• Fruit Tarts
• Egg Tarts
• Quiches
• Tuna Puffs
• Cream Horns
• Windmill Eclairs
• Cream Puffs
• Swans
• Choux Rings
• Sausage Rools
• Apple Strudel
• Chicken Pie
• Mushroom onion Tart
• Dark Cherry Tart
• Linzer Torte
• Almond Crescents
• Biscotti
• Danish Pastries

Area of Studies

Upon successful completion of the Course, learners who has meet the 75% minimum attendance requirment will be awarded the Certificate of Attainment ussed by Baking Industry Training college

Entry Requirements

Minimum 16 years; and


Academic Level:

Minimum Secondary 2 Level or Other Equivalent Qualifications & Relevant Experience deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) & Interview may be required if applicant does not meet the relevant entry requirement

Duration & Intake

Programme Duration

Full-Time

Duration: 5 days x 8 hours per lesson
Day: Monday to Friday (8:30am to 5:00pm)
Training Delivery: 40 hours of practical hands - on learning activity


Part-Time

Duration: 10 weeks x 4 hours oer lesson
Day: Once a week (^:00pm to 10:00pm)
Training Delivery: 40 hours of practical hands - on Learning activity

Fees & Funding

Mode of Payment

Payment can be made by cash, NETS, Credit Cards, Internet Banking, bank draft, telegraphic transfers or Cashier's Order. All cheque payments should be crossed "A/C Payee Only" and made payable to Baking Industry Training College Pte Ltd. Please write the learner's name and class code behind the cheque, bank draft or Cashier's Order. In addition, learner is liable for any bank chargers incurred.


Certificate in Pastry Making Principle for Local Learners

Course Fees